San Diego Livin’

San Diego Livin'Traveling the World…Series…Kinda
Ahhh, vacation. Nothing like getting away to unwind and relax, right? As you read this, I am enjoying all that is beautiful on the shores San Diego…sort of.

In actuality, I am probably sitting in a chair or in a bleacher seat with a cooler full of water watching my dudes play baseball in the World Series. This is what our family vacations have become. The funny part is that this is the second leg of our World Series tour. Our daughter had hers last week and I have to be honest, I prefer this week’s venue by the sea to the hot dusty fields of the Central Valley. Don’t get me wrong, I love watching the kids play—and certainly playing at this level. But, you have to have a sense of humor about the fact that you’ve traded a vacation week on the sand in Cabo for vacation sitting in the stands on the diamond.

The upside is that we get to explore San Diego which is a place where I have not spent much time (outside of a few random food shows over the years). Needless to say, I have researched where we want to go, what we want to see and, most importantly, where we or should I say I want to eat. That is really the first thing I look for when heading to a new destination. Where do you find the good eats? Where do the locals go, etc.?

Of course, it goes without saying that I will be on the hunt for the best Mexican food I can find. And let’s not forget the seafood. We will be on the ocean after all.

I plan to squeeze as much fun and relaxation out of the time we have down there as I can because the minute we get back? School is back in session.

For those of you who are also squeezing as much out of the summer as you can, here is a list of San Diego inspired recipes to help you out. Read more…

Fresh Elote Salad

Fresh Elote SaladCorn Off the Cob
Typically at this time every year, I am going crazy for all of the sweet, local corn that is available. And by crazy I mean eating it 2 to 3 time a week. This year, though, we have been relatively corn-free.
My feelings on fresh, sweet corn haven’t changed. I still love it. My family loves it. When it comes down to it, our lack of corn consumption can be traced to two things: economics and braces. Two of my three kids have braces on their teeth. Those of you who have ever had braces or know anyone who has will agree having braces on your teeth makes biting into an ear of corn a challenge.
The other deterrent to our annual corn-a-palooza would be the cost of having to re-attach a bracket that had been ripped off while biting into an ear of corn. The monthly payments times two are bad enough on their own, thanks. Of course, you can cut the kernels off the cobb to make it easier but then there is the fun of cleaning corn out your braces after. So long story short, we’re not eating a lot of corn this summer.
I am going to have to make an exception for this recipe. It takes one of my favorite street foods and reworks it into a much easier-to-eat form and with enough cheese and other goodness to make the challenge of cleaning out your braces worth it. And, note that doubling the recipe would make it a hit at any large gathering or backyard BBQ.
Fresh Elote Salad 
Adapted from Food 52
Yields 4 to 6 servings
This delicious side can also be served as a dip with tortilla chips.

Read more…

Turkey Burrito Bowls

Turkey Burrito BowlsHot Prepper
I have recently become a food prepper. More accurately I should say I have tried to become a food prepper. I’ve only been doing it for a couple of weeks. In an effort for my husband and me to eat healthy, better-portioned, balanced meals during the week (mainly for lunch), I have jumped on the food prepping bandwagon. The kids are into it too, but it’s mainly for us old folks. Here’s what I have learned…

Having a variety of pre-portioned meal choices that ready for you to grab on the way out the door to go to work is fantastic. Finding different recipes for tasty meals is easier than ever because there are some great cookbooks out there and not all of them are Keto books. (I’m not doing Keto. Too restrictive. I’m just making healthier choices.) Even better, the variety of flavors is unlimited. In fact, for those people like me who prefer a bit more International flavor, there are so many options to choose from. Eating this way also forces you to find the freshest ingredients possible and you will be proud to look into your shopping cart and see all of the fruits and vegetables. (Gold star for you!)

I have also learned that having good meal containers is a must. It is also a pain in the neck. Good reusable containers are great…but you have to store them when not in use. I don’t know what it’s like in your house but in my house, the “Tupperware/Gladware” situation is a nightmare. And, while I did find some really great containers on Amazon, I have now only added fuel to the dumpster fire that is my food storage predicament.

Another thing I learned? Food prepping takes time. Part of the reason I wanted to get into this was to save time on the busiest days during the week and while I knew that to do it the way I wanted would require an entire Sunday to get everything ready, the reality is I don’t always have an entire Sunday. Doing it on a slow night during the week is an option. But, again those are few and far between. There’s a reason that people out there have meal prep businesses and are doing very well at it.

So my conclusion about my little experiment is this: Food prepping is totally worth it—but not if it causes you even more stress. My plan for going forward will be to prep when I can, freeze when I can, and not be beholden to the perfect vision of multiple meal choices for multiple days in an organized refrigerator that resides in the clean kitchen that lives in my head.

This recipe for Turkey Burrito Bowls is one that I plan to make whenever I can regardless of food prep planning because it’s darn good…

Turkey Burrito Bowls
Yields 4 servings Read more…

Turkey Tacos Picadillo

Turkey Tacos PicadilloTaco Tuesday
In a not so shocking turn of events, we had tacos for dinner last night. We have tacos in some way shape or form at least once a week. So, this is not really news. We have a taco addiction and we are powerless to resist…

Ninety-nine percent of the time our taco fillings come straight off the grill. Usually, it’s skirt steak. Although, more and more I have been going the grilled chicken route, just to be a bit less heavy-handed with the red meat. Fish tacos are always tasty especially as it gets warmer. They’re even better if you are sitting on a deck and can wash them down with a cold Cerveza. (My mouth is totally watering…)

One of my sons, (We’ll call him the middle child even though he’s a twin because he plays that role perfectly.)is a big fan of all tacos. But, if pressed, he will tell you that he is partial to what I call American tacos. These are the loose ground meat tacos usually served in crunchy taco shells. I admit I am also a fan—especially when said meat is sprinkled over Fritos will cheese, lettuce, sour cream, and salsa. They’re a guilty pleasure. (Mom called them Mock Tacos and they’re kinda wrong but so, so good!)

For the same reason that I have been using a lot of grilled chicken lately, I went on a search for a loose meat taco with something other than ground beef. And, I was not surprised to find ground turkey as a popular option.

In the same way that turkey chili can be very good, ground turkey makes for a great taco filling. My one complaint about turkey though would be not enough flavor so I was looking for something with some oomph.

I played around with this recipe a bit and think I have found a winner. Feel free to up the spice or dial it back as per your preference and feed your inner middle child.

Turkey Tacos Picadillo

Read more…

Flan

FlanThat’s the Flan
The older I get the more I notice how time is speeding up. The month of April is gone and I seriously have no idea where it went. It’s crazy to believe that we are now in the Month of May. But if it is early in the month of May you know what that means…

For me, Cinco de Mayo is just another excuse to make Mexican food which, frankly, I make a lot. However, for Cinco de Mayo I like to step up my game. I try to dig a little deeper into Mexican cuisine and get to the good stuff beyond tacos and enchiladas.

One such dish is flan.

True, flan is not exactly unheard of. You can basically get it in any Mexican restaurant but it’s not something that your average home cook just whips up. I will whip up a batch of guacamole at the drop of a hat. Flan? Not so much.

Flan can be sort of polarizing. I have found that people either like it or they hate it. There is not a lot of grey area. For the most part, it’s a texture thing. Not everybody likes that eggy custard mouthfeel. Personally, I love it. Though it may seem daunting, Mexican flan is not difficult to make especially if you do individual servings. I have had more difficulties with the bigger versions coming out clean.

When making flan, ingredients matter because the recipe is so simple. Make sure you use good quality vanilla. You can also use the seeds from a vanilla bean if you want big vanilla flavor. I like to add a little cinnamon to mine. Try to use a true Ceylon cinnamon if you can.

Regardless of what you serve at your fiesta this weekend, enjoy the great weather, good food, and good friends. And, most of all be safe.

Flan 
Adapted from The Art of Mexican Cooking by Diana Kennedy
Yields approximately 8 servings Read more…